Roasted Cherry Tomato Bruschetta with Basil and Ricotta
1 loaf crusty Italian or French bread
2 cups ricotta cheese
1/2 cup Ultra Premium EVOO
1/4 cup Tuscan Herb or Garlic Olive Oil
3 cups cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup sun dried tomatoes in oil, drained well
2 tsp sea salt
Preheat a grill, BBQ or oven to 425 F. In a medium bowl, whisk the ricotta with 1 tsp salt and set aside. Toss the cherry tomatoes with 1/4 UP EVOO, a tsp of salt, and pepper to taste. Roast the tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool. Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat or put in hot oven, about 5 minutes per side. Set aside.
Sundried tomato and basil pesto: In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, garlic cloves, 1/4 cup flavored olive oil and process to a paste consistency.
For Assembly: Spread 1 Tbsp sundried tomato pesto over one side of bread. Top by spreading 1 Tbsp of ricotta. Then place 2 or 3 cherry tomatoes over the top of the ricotta layer, and then add a basil leaf between tomatoes. Finish each bruschetta with additional sea salt, fresh ground pepper and a drizzle of UP EVOO or flavored olive oil. Serve immediately!Print This Recipe